Beyond Beef Vegan Meatballs


These plant-based meatballs with spinach, nutritional yeast, and vegan bread crumbs deliver lots of flavor. We like more of a crunchy, dry meatball so these are baked in the oven without sauce but they can be simmered on the stovetop in marinara sauce, as well. Store cooked meatballs in an airtight container in the freezer for up to 2 months.

Prep Time:
25 mins
Cook Time:
1 hrs
Total Time:
1 hrs 25 mins
48 meatballs


  • 1 (10 ounce) package frozen chopped spinach

  • 2 tablespoons water

  • 2 (16 ounce) packages Beyond Meat® Beyond Beef® plant-based ground

  • ¾ cup nutritional yeast

  • ¾ cup vegan bread crumbs (such as Aleia's)

  • 4 tablespoons tomato paste

  • 5 cloves garlic, minced

  • 1 tablespoon dried oregano leaves

  • 1 tablespoon dried basil leaves

  • 1 teaspoon onion powder

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 4 tablespoons olive oil, divided, or more as needed


  1. Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.

  2. Add Beyond Beef, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.

  3. Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.

  4. Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.

  5. Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


To cook these in marinara sauce, brown meatballs as instructed and transfer to a plate. Add two 24-ounce jars of your favorite marinara sauce to the browned bits in the Dutch oven. Bring to a boil over medium-high heat. Add the browned meatballs, cover, reduce heat to low, and simmer until meatballs are cooked through, 35 to 45 minutes.

Nutrition Facts (per serving)

411 Calories
26g Fat
19g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 411
% Daily Value *
Total Fat 26g 33%
Saturated Fat 7g 36%
Sodium 705mg 31%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 19%
Total Sugars 2g
Protein 29g
Vitamin C 5mg 24%
Calcium 90mg 7%
Iron 3mg 14%
Potassium 496mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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